Yeah, I wonder with grilled, fried, steamed, salad recipe, which is better?

Frozen Octopus or fresh Octopus

Can you compare Frozen Octopus and fresh Octopus, which recipes for which? Thank you so much, sorry for my bad english.

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    I'd guess that where you are would highly change which one you'd use. – Batman Jan 4 '17 at 19:37

This is my favorite reference for octopus. Near the end, Harold McGee considers the fresh v. frozen octopus debate. His results are not exactly conclusive. McGee found fresh octopus, lightly blanched, to be "sweetly scallop-like and not too chewy. But cooking it turned it bouncier than ever." His conclusion: "Freshness isn't the key to relevatory octopus." So, based on my reading, if your preparation only requires a light blanching and thin slices, go with fresh. Otherwise, you are better off considering the cooking technique as the most important variable.


After catching and cleaning them, I usually freeze them.

One day in the freezer is enough to break some of the tissues, which helps making it much softer.

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    I've heard that buying frozen is the secret to tender octopus, so I'm not surprised. – Joe May 8 '19 at 20:33

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